Bobby Flays Arepas With Lobster Octopus Salad And Avocado Crema Recipes

LOBSTER-AVOCADO COCKTAIL

Steps:

• Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
• Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Steps:

• Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
• Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
• Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
• Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
• Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
• To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
• Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.

REINA PEPIADA AREPAS (AREPAS WITH CHICKEN-AVOCADO SALAD)

Steps:

• Preheat the oven to 375 degrees F.
• Combine the arepa flour with the salt in a large bowl. Spread your fingers apart and make a claw with one hand and start circling the flour mixture while adding 1/2 cup water with your other hand. Make a fist a couple of times to bring the clumps of dough together, then squeeze to break apart any remaining larger dough pebbles. Repeat 3 more times, adding 1/2 cup water each time (for 2 cups water total) to the dry spots of the dough, squeezing out the pebbles, and combining the larger clumps.
• After the final addition of water, bring the dough together and incorporate any flour left in the bowl. Make a fist to squeeze the dough through your fingers and repeat until no more clumps remain. Bring the dough together again and let rest, uncovered, for 5 minutes.
• Poke a couple of holes in the dough and add 2 tablespoons water, then knead again. The goal is to get the dough dry enough so it doesn't stick to your hands or the side of the bowl, but not so dry that it cracks when you squeeze a little chunk of it between your fingers. If necessary, add 2 more tablespoons of water and knead to combine one more time. If the dough is too wet, sprinkle a flour in a little at time, then mix to combine. Let rest, uncovered, for another 5 minutes.
• Heat a large cast-iron or nonstick skillet over medium heat and lightly grease with an oiled paper towel.
• Divide the dough into 6 equal pieces -- each should weigh about 4 1/2 ounces. Roll each piece into a ball, then flatten into a disk about 3 1/2 inches wide and 1 inch tall. According to my mother, if the edges crack a little while flattening the disk, your dough is too dry. If this happens, add another tablespoon or 2 of water and let rest again.
• Working in batches, if necessary, place the disks in a single layer in the skillet and cook until a golden-brown crust has formed on the bottom, about 5 minutes. Flip and repeat on the other side, 5 minutes more. Reoil the skillet for each additional batch.
• Place the arepas directly on the oven racks and bake until crusty all over and the insides feel slightly hollowed out, 20 to 25 minutes. (Or if you're my mother, until you tap them 3 times, like a drum, and hear a deep "poh poh poh.")
• Serve immediately, plain, or with your favorite fillings. You can cut the arepas in half to make two half-moon pockets, or lay them flat, and cut halfway through the side to make one large round pocket. My favorite fillings are black beans, queso duro (aged, hard cheese) and crema, or the classic Reina Pepiada filling. Alternatively, you can store the arepas in a resealable plastic bag at room temperature for 3 to 4 days, or in the freezer, where they'll last for months.
• Combine the avocado, mayonnaise and lime juice in a medium bowl and mix, mashing the avocado with a fork as necessary. Stir in the onion, chicken, cilantro (if using), a sprinkle of pepper and a generous sprinkle of salt. Taste for seasoning and adjust if necessary. Serve with arepas and garnish with hot sauce, if you're into that.

BOBBY FLAY'S AREPAS WITH LOBSTER-OCTOPUS SALAD AND AVOCADO CREMA

Steps:

• To make the lobster-octopus salad, combine the bell peppers, mustard, paprika, cayenne, and lemon juice in a blender and blend until smooth. With the motor running, add the oil and blend until emulsified; season with salt and pepper.
• Put the octopus and lobster in a bowl, add the yellow pepper vinaigrette and the cilantro, and toss to combine; season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• To make the arepas, preheat the oven to 350°F.
• Bring the milk to a simmer in a small saucepan; then remove from the heat and stir in the butter. Combine the arepa flour, salt, pepper, and cheese in a large bowl. Add the hot milk and the honey, and stir until combined. Let the mixture stand until the milk is absorbed enough for a soft dough to form, 1 to 2 minutes; the dough will continue to stiffen.
• Form the dough into 12 balls, each about 2 inches in diameter, and flatten them between your palms into 3-inch patties, each about 1/3 inch thick.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Fry 4 arepas at a time until light golden brown and just cooked through, 2 to 3 minutes per side, adding more oil as needed; transfer to a plate lined with paper towels. Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes.
• Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad. Cover with the top layer.

AREPAS WITH OCTOPUS AND LOBSTER SALAD

Steps:

• To make the salad:Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour. Bring another large pot of water to a boil, salt it generously, and add the lobster. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking. Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces. Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro and habanero and toss again just to combine.
• To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick). Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels. Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.

SAFFRON LOBSTER SALAD ON GRILLED FINGERLINGS

Steps:

• Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
• Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
• In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
• Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.

CRUNCHY AVOCADO SALAD

Steps:

• Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.